Friday, March 11, 2011

Parlor Treats

This is an awesome addition for a brunch or breakfast on the go. It is literally the #1 MOST requested food/dish to be made in my house. I could permanently stock this and my guy would be the happiest camper EVER :) It is really fast to make and bake and is awesomely complimented if served with grapefruit wedges or fruit salad.

Crustless Quiche

1/2 lb fresh sliced mushrooms

½ cup chopped onion (optional)

2 tablespoons olive oil

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup heavy whipping cream (I don’t use whipping cream, I substitute with 1C non-fat milk, whisk in 2T cornstarch and 1T flour, replacing heavy whip with this is WAY less calories)

1 cup egg substitute (we use all egg whites)

¼ teaspoon salt

¼ teaspoon pepper

1-1/4 cups shredded Mexican cheese blend, divided

1/3 cup grated Parmesan cheese

Coat 9” pie plate with nonstick cooking spray, set aside. Pre-heat oven to 350*. In a nonstick skillet, sauté mushrooms and onion in oil for 12-14 min or until all liquid has evaporated. Remove from heat; stir in spinach. In a bowl, combine the cream (or alternate mix) egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup of the cheese blend and Parmesan cheese. Pour into prepared pie plate. Bake at 350* for 35-40 mins or until a toothpick comes out of the center clean. Sprinkle the remaining ¼ C cheese around the edge after taking out. Let stand for 5 minutes before serving.